Total Calories: 997
In a small saucepan, bring milk and 1/2 cup coconut to a boil. Remove from heat and place in the blender with remaining 1 cup coconut, cashews, poppy seed, green chilies, coriander, and cumin seed. Blend to a fine paste. In a large skillet over medium-high heat, melt butter or margarine. Add cinnamon, onion, garlic, and chicken pieces, and fry until golden brown, using tongs to turn the chicken. Scrape the ground ingredients from the blender into the skillet with the rubber scraper add the chopped tomato, ginger, salt, and 1/2 cup water. Set the timer and cook, covered, on low heat until tender, about 40 minutes. Just before removing from heat add the lemon juice. While the chicken is cooking, prepare rice according to the package instructions in a 1 1/2 -quart saucepan. Serve the chicken over the hot rice.
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